A cider batter is
a fine thing to coat cheese or vegetables with as it gives them such
a lovely flavour! This recipe makes loads of batter, so feel free to
use less ingredients if you don't want to fry so much and do try this
also with other vegetables! However we are quickly approaching the
end of the asparagus season and it's nice to make many different
asparagus dishes. The battered cheese is brilliant on its own as
well.
Ingredients:
Smoke flavoured
Cheddar (I used 185g Applewood smoke flavoured Cheddar)
Asparagus
Vegetable oil for
frying
Potato flour for
coating
For the batter:
150g flour
250ml
cider (I used Wyld Wood organic cider, see here)
Pinch of salt
Prepare the cheese and asparagus: cut
the cheese into suitable bits, wash the asparagus and cut the hard
bottom parts off.
Then make the batter by beating the
ingredients together into an even paste. If it's too fluid add more
flour. The batter should be fairly thick in order to stick properly
to the cheese and veg.
I shallow-fried these in a pan but it
should be quite easy to make in a deep-fryer. Heat a generous amount
oil in a non-stick pan. Roll the cheese bits and asparagus first in
plain potato flour by trying to cover them allover. This is important
especially with the cheese that the content would be sealed well
inside and melted cheese won't run out into your pan. Then roll them
in the batter and fry until golden brown. The frying should be long
enough to cook the asparagus soft.
Serve as a side dish or a starter and enjoy the flavours and the crispiness!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.